Santa Hat Strawberry Pancakes
Delightful and fluffy pancakes topped with fresh strawberries and whipped cream, perfect for celebrating the holiday season.
Ingredients
For the pancakes
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 2 tablespoons sugar Can substitute with maple syrup or honey for reduced sugar.
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk Can use dairy-free alternatives.
- 1 large egg Can replace with flaxseed meal for vegan option.
- 2 tablespoons melted butter Can use dairy-free butter.
For decoration
- Fresh strawberries Fresh strawberries (for decoration) Hulled and sliced.
- Whipped cream (for topping) Consider adding vanilla or almond extract for flavor.
Instructions
Preparation
- Gather all your ingredients in one spot. Melt the butter and wash and hull the strawberries.
Mixing
- In a medium bowl, combine flour, sugar, baking powder, and salt; whisk together.
- In a separate bowl, whisk together milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Cooking
- Preheat a skillet over medium heat. Test readiness by dropping a small amount of batter onto the skillet.
- Pour a ladleful of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes.
Serving
- Stack the pancakes on a plate and top generously with whipped cream and arrange strawberries to create Santa hats.
- Serve immediately while warm.
Notes
If you have leftovers, store them in an airtight container in the fridge for 2-3 days. Reheat in the microwave or freeze for longer storage.